Fig and Cream Cheese Muffins

Ingredients(Makes 12 muffins)

500 g packet vanilla muffin mix
8 ml ground nutmeg
½ a tub Cream Cheese (125 g)
+- 60 ml fig jam

Method
Pre-heat oven to 180 °C with oven shelf in centre position . Line a 12-cup muffin tin with paper cases.
Unmould the cream cheese from the tub, and cut half of it into 12 dice-size cubes.
Add nutmeg into the dry muffin mix then proceed with preparing according to the easy on-pack instructions.
Half-fill the mixture into each muffin case and place a cube of cream cheese in the centre. Cover the cube well with enough mixture to ¾ fill each case.
Bake for 15 minutes.
Warm fig jam, and brush over the muffin tops as they are removed from the oven.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s